OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!
If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.
Requested Article:
Chemical composition and biological activity of novel types of kombucha beverages with yarrow
Јасмина Витас, Aleksandra Cvetanović, Pavle Mašković, et al.
Journal of Functional Foods (2018) Vol. 44, pp. 95-102
Closed Access | Times Cited: 133
Јасмина Витас, Aleksandra Cvetanović, Pavle Mašković, et al.
Journal of Functional Foods (2018) Vol. 44, pp. 95-102
Closed Access | Times Cited: 133
Showing 1-25 of 133 citing articles:
The evaluation of chemical, antioxidant, antimicrobial and sensory properties of kombucha tea beverage
Eva Ivanišová, Kristína Meňhartová, Margarita Terentjeva, et al.
Journal of Food Science and Technology (2019) Vol. 57, Iss. 5, pp. 1840-1846
Open Access | Times Cited: 165
Eva Ivanišová, Kristína Meňhartová, Margarita Terentjeva, et al.
Journal of Food Science and Technology (2019) Vol. 57, Iss. 5, pp. 1840-1846
Open Access | Times Cited: 165
Kombucha: A review of substrates, regulations, composition, and biological properties
Jeniffer Ferreira de Miranda, Larissa Fernandes Ruiz, Cíntia Borges Silva, et al.
Journal of Food Science (2022) Vol. 87, Iss. 2, pp. 503-527
Open Access | Times Cited: 138
Jeniffer Ferreira de Miranda, Larissa Fernandes Ruiz, Cíntia Borges Silva, et al.
Journal of Food Science (2022) Vol. 87, Iss. 2, pp. 503-527
Open Access | Times Cited: 138
Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions
Bruna Milena Bortolomedi, Camila Souza Paglarini, Fábio Cristiano Angonesi Brod
Food Chemistry (2022) Vol. 385, pp. 132719-132719
Closed Access | Times Cited: 72
Bruna Milena Bortolomedi, Camila Souza Paglarini, Fábio Cristiano Angonesi Brod
Food Chemistry (2022) Vol. 385, pp. 132719-132719
Closed Access | Times Cited: 72
Application of fermented Chinese herbal medicines in food and medicine field: From an antioxidant perspective
Yuzhu Zhang, Jing Zhang, Jingwen Yan, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104410-104410
Closed Access | Times Cited: 18
Yuzhu Zhang, Jing Zhang, Jingwen Yan, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104410-104410
Closed Access | Times Cited: 18
Dynamics of microbial communities, flavor, and physicochemical properties of kombucha-fermented Sargassum fusiforme beverage during fermentation
Chuanhai Tu, Tingfu Yu, Shaobiao Feng, et al.
LWT (2024) Vol. 192, pp. 115729-115729
Open Access | Times Cited: 17
Chuanhai Tu, Tingfu Yu, Shaobiao Feng, et al.
LWT (2024) Vol. 192, pp. 115729-115729
Open Access | Times Cited: 17
Kombucha from alternative raw materials – The review
Katarzyna Ewa Emiljanowicz, Edyta Malinowska‐Pańczyk
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 19, pp. 3185-3194
Closed Access | Times Cited: 114
Katarzyna Ewa Emiljanowicz, Edyta Malinowska‐Pańczyk
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 19, pp. 3185-3194
Closed Access | Times Cited: 114
Biological activities of kombucha beverages: The need of clinical evidence
Diego Morales
Trends in Food Science & Technology (2020) Vol. 105, pp. 323-333
Closed Access | Times Cited: 92
Diego Morales
Trends in Food Science & Technology (2020) Vol. 105, pp. 323-333
Closed Access | Times Cited: 92
Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile
Chun Zou, Ruyi Li, Jianxin Chen, et al.
Food Chemistry (2021) Vol. 363, pp. 130322-130322
Closed Access | Times Cited: 86
Chun Zou, Ruyi Li, Jianxin Chen, et al.
Food Chemistry (2021) Vol. 363, pp. 130322-130322
Closed Access | Times Cited: 86
Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium
Thinzar Aung, Jong‐Bang Eun
Food Chemistry (2021) Vol. 350, pp. 129274-129274
Closed Access | Times Cited: 80
Thinzar Aung, Jong‐Bang Eun
Food Chemistry (2021) Vol. 350, pp. 129274-129274
Closed Access | Times Cited: 80
Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha
Aimidan Abuduaibifu, Canan Ece Tamer
Journal of Food Processing and Preservation (2019) Vol. 43, Iss. 9
Open Access | Times Cited: 77
Aimidan Abuduaibifu, Canan Ece Tamer
Journal of Food Processing and Preservation (2019) Vol. 43, Iss. 9
Open Access | Times Cited: 77
Recent Progress in Chemical Composition, Production, and Pharmaceutical Effects of Kombucha Beverage: A Complementary and Alternative Medicine
Seyyed Mojtaba Mousavi, Seyyed Alireza Hashemi, Maryam Zarei, et al.
Evidence-based Complementary and Alternative Medicine (2020) Vol. 2020, Iss. 1
Open Access | Times Cited: 73
Seyyed Mojtaba Mousavi, Seyyed Alireza Hashemi, Maryam Zarei, et al.
Evidence-based Complementary and Alternative Medicine (2020) Vol. 2020, Iss. 1
Open Access | Times Cited: 73
Kombucha beverage from non-conventional edible plant infusion and green tea: Characterization, toxicity, antioxidant activities and antimicrobial properties
Kelly Alencar Silva, Thaís Matsue Uekane, Jeniffer Ferreira de Miranda, et al.
Biocatalysis and Agricultural Biotechnology (2021) Vol. 34, pp. 102032-102032
Closed Access | Times Cited: 70
Kelly Alencar Silva, Thaís Matsue Uekane, Jeniffer Ferreira de Miranda, et al.
Biocatalysis and Agricultural Biotechnology (2021) Vol. 34, pp. 102032-102032
Closed Access | Times Cited: 70
Health effects and probiotic and prebiotic potential of Kombucha: A bibliometric and systematic review
Bruna Krieger Vargas, Mariana Fensterseifer Fabricio, Marco Antônio Záchia Ayub
Food Bioscience (2021) Vol. 44, pp. 101332-101332
Closed Access | Times Cited: 70
Bruna Krieger Vargas, Mariana Fensterseifer Fabricio, Marco Antônio Záchia Ayub
Food Bioscience (2021) Vol. 44, pp. 101332-101332
Closed Access | Times Cited: 70
Technological aspects of kombucha, its applications and the symbiotic culture (SCOBY), and extraction of compounds of interest: A literature review
Marcelo Gomes Soares, Marieli de Lima, Vivian Consuelo Reolon Schmidt
Trends in Food Science & Technology (2021) Vol. 110, pp. 539-550
Closed Access | Times Cited: 68
Marcelo Gomes Soares, Marieli de Lima, Vivian Consuelo Reolon Schmidt
Trends in Food Science & Technology (2021) Vol. 110, pp. 539-550
Closed Access | Times Cited: 68
Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production
Iñaki Diez‐Ozaeta, Oihana Juaristi Astiazaran
International Journal of Food Microbiology (2022) Vol. 377, pp. 109783-109783
Closed Access | Times Cited: 59
Iñaki Diez‐Ozaeta, Oihana Juaristi Astiazaran
International Journal of Food Microbiology (2022) Vol. 377, pp. 109783-109783
Closed Access | Times Cited: 59
Enhancing the proportion of gluconic acid with a microbial community reconstruction method to improve the taste quality of Kombucha
Ruyi Li, Yong‐Quan Xu, Mantang Chen, et al.
LWT (2021) Vol. 155, pp. 112937-112937
Open Access | Times Cited: 56
Ruyi Li, Yong‐Quan Xu, Mantang Chen, et al.
LWT (2021) Vol. 155, pp. 112937-112937
Open Access | Times Cited: 56
Advances in Kombucha Tea Fermentation: A Review
Laura Nyhan, Kieran M. Lynch, Aylin W. Sahin, et al.
Applied Microbiology (2022) Vol. 2, Iss. 1, pp. 73-103
Open Access | Times Cited: 46
Laura Nyhan, Kieran M. Lynch, Aylin W. Sahin, et al.
Applied Microbiology (2022) Vol. 2, Iss. 1, pp. 73-103
Open Access | Times Cited: 46
An overview of antimicrobial properties of kombucha
Ke‐Ying Nyiew, Phek Jin Kwong, Yoon‐Yen Yow
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1024-1053
Closed Access | Times Cited: 41
Ke‐Ying Nyiew, Phek Jin Kwong, Yoon‐Yen Yow
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1024-1053
Closed Access | Times Cited: 41
Kombucha: Formulation, chemical composition, and therapeutic potentialities.
Jayme César da Silva Júnior, Ísis Meireles Mafaldo, Isabelle de Lima Brito, et al.
Current Research in Food Science (2022) Vol. 5, pp. 360-365
Open Access | Times Cited: 41
Jayme César da Silva Júnior, Ísis Meireles Mafaldo, Isabelle de Lima Brito, et al.
Current Research in Food Science (2022) Vol. 5, pp. 360-365
Open Access | Times Cited: 41
Kombucha: Perceptions and Future Prospects
Patrícia Batista, Maria Rodrigues Penas, Manuela Pintado, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1977-1977
Open Access | Times Cited: 39
Patrícia Batista, Maria Rodrigues Penas, Manuela Pintado, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1977-1977
Open Access | Times Cited: 39
Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome
Ann Qi Chong, Siew Wen Lau, Nyuk Ling Chin, et al.
Microorganisms (2023) Vol. 11, Iss. 5, pp. 1344-1344
Open Access | Times Cited: 37
Ann Qi Chong, Siew Wen Lau, Nyuk Ling Chin, et al.
Microorganisms (2023) Vol. 11, Iss. 5, pp. 1344-1344
Open Access | Times Cited: 37
Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits
Natthinee Anantachoke, Ratchanee Duangrat, Tanyarat Sutthiphatkul, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1818-1818
Open Access | Times Cited: 36
Natthinee Anantachoke, Ratchanee Duangrat, Tanyarat Sutthiphatkul, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1818-1818
Open Access | Times Cited: 36
Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis
Lingyun Yao, Jing Zhang, Jun Lu, et al.
Food Research International (2023) Vol. 169, pp. 112909-112909
Closed Access | Times Cited: 36
Lingyun Yao, Jing Zhang, Jun Lu, et al.
Food Research International (2023) Vol. 169, pp. 112909-112909
Closed Access | Times Cited: 36
Fermentation of native Brazilian fruits with kombucha: a novel opportunity for producing low-alcohol beverages
Taís Suhre, Mariana Fensterseifer Fabricio, Bruna Tischer, et al.
Food Bioscience (2025), pp. 106122-106122
Open Access | Times Cited: 1
Taís Suhre, Mariana Fensterseifer Fabricio, Bruna Tischer, et al.
Food Bioscience (2025), pp. 106122-106122
Open Access | Times Cited: 1
Achillea spp.: A comprehensive review on its ethnobotany, phytochemistry, phytopharmacology and industrial applications
Bahare Salehi, Zeliha Selamoğlu, Мustafa Sevindik, et al.
Cellular and Molecular Biology (2020) Vol. 66, Iss. 4, pp. 78-103
Open Access | Times Cited: 54
Bahare Salehi, Zeliha Selamoğlu, Мustafa Sevindik, et al.
Cellular and Molecular Biology (2020) Vol. 66, Iss. 4, pp. 78-103
Open Access | Times Cited: 54
